Sunday, August 28, 2011

Cornbread Muffins Recipe

Another item I made during Hurricane Watch 2011 was my cornbread.  This stuff is amazing.  It's one of the easiest recipes, nearly idiot-proof.  People who say they don't like cornbread eat this stuff and change their minds.  Try it.  Betcha can't eat just one!

Cornbread Muffins Recipe

1 package Jiffy Corn Muffin Mix
1 small can cream style corn (8.75 oz)
1 egg
2 tbsp sugar
Splash of skim milk

1.  Preheat oven to 400°.  Grease muffin tin with oil (I used my Misto filled with olive oil).  Place oiled muffin tin in oven while it preheats.

2.  Mix together wet ingredients: egg, corn, milk.

3.  Add in dry ingredients: Jiffy mix and sugar.  Mix well and let sit for 5 minutes.

4. Carefully remove muffin tin from the oven.  The oil should be heated thoroughly.  Pour batter evenly into tin.  You should hear a sizzle when the batter hits the tin.  

5.  Bake for 18 minutes, then turn oven off and let the muffins sit in there as the oven cools. 

Nutritional Information:
Serves 12.  Each serving is:
Calories: 103
Fat: 3
Carbs: 18
Protein: 2
Fiber: 0
Sodium: 242

No comments:

Post a Comment